Sunday, November 1, 2009

Fresh Vegetable Omelet


1/3 Cup sliced zucchini
1/3 Cup yellow bell pepper strips
1/3 Cup red bell pepper strips
1/4 Cup sliced fresh mushrooms
1/4 Cup small broccoli florets
1 Tsp. Italian seasoning
1 Cup Egg Beaters® Original (1 cup = 8 oz)


Spray small nonstick skillet with cooking spray; heat over medium heat.
Add zucchini, peppers, mushrooms, broccoli and Italian seasoning; mix well.
Cook 4 minutes, or until vegetables are crisp-tender, stirring frequently.
Remove from skillet; cover to keep warm.
Pour Egg Beaters into skillet; cook over medium heat 7 minutes, or until almost set in center,
carefully pushing cooked Egg Beaters to center of skillet with spatula and tilting skillet
as necessary to allow uncooked portion to flow underneath.
Spoon vegetable mixture onto half of omelet; season with black pepper. Fold omelet in half.
For a burst of flavor, sprinkle veggies with fresh lemon juice and top with chopped fresh basil.

Chicken fried rice